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Pesto Veggie Pizza Recipe

Pesto Veggie Pizza Recipe photo by Taste of Home

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“When I started thinking of recipes I could submit for this contest, I thought about what my family really likes to eat and what I like to cook, and the answer was...pizza!” —Dana Dirks, San Diego

This recipe is:

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Healthy

Diabetic Friendly

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Pesto Veggie Pizza Recipe

Prep: 30 min. + standing Bake: 10 min.

Yield: 6 Servings

30 10 40

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/3 cup grated Parmesan cheese
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon dried basil
1/2 teaspoon salt
3/4 cup all-purpose flour
1 to 1-1/2 cups whole wheat flour
3-1/2 cups fresh baby spinach
1/4 cup prepared pesto
1-3/4 cups coarsely chopped fresh broccoli
3/4 cup chopped green pepper
2 green onions, chopped
4 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° for 8-10 minutes or until lightly browned.
Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake 10-12 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 piece equals 364 calories, 17 g fat (6 g saturated fat), 29 mg cholesterol, 543 mg sodium, 35 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 fat, 1 vegetable.

Originally published as Pesto Veggie Pizza in Healthy Cooking April/May 2011, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Pesto Veggie Pizza

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Reviewed on Jul. 15, 2012 by super__gal

I made this for a party, everyone loved it! I've made it several times. It's very straight forward. I didn't need to make any adjustments. The crust itself is very good so I've also used it on its own with normal pizza sauce and veggie & chicken toppings. It's one of my favourite recipes!

Reviewed on Mar. 20, 2012 by daisy-dee

It is a wonderful recipe, and my kids just loved it. Some more diabetic recipes can be searched at http://www.smallday.in/

Reviewed on Mar. 17, 2012 by dapicella

Going to try but after reading the reviews I will add cream cheese spread on the pizza crust first, than some alfredo sauce over that, than the pesto sauce and than top with the broccoli and other veggies. That will help fix that missing something flavor that others said is missing.

Reviewed on Apr. 29, 2011 by Pinstripes

The crust is awesome. I liked this, but my husband thought it was lacking in the bottom sauce layer. We did add cooked chicken and bacon on it, too :)

Reviewed on Apr. 17, 2011 by nannyo1

We loved it!!! Very good tasting and we added chicken.

Reviewed on Apr. 09, 2011 by sukeedog

Loved all the green - so pretty, and pretty tasty to boot! The pesto-spinach sauce is amazing, and I might use that in other dishes. I do feel like the pizza was missing something, but I can't figure out what. Maybe a bit of some different cheese to make it more complex? Or some red pepper flakes?

Reviewed on Apr. 04, 2011 by mheikkinen

Loved it! I usually don't like broccoli on pizza, but it's great with pesto! I followed the directions exactly, aside from leaving out the green onions.